That’s the name of the game.
Cilantro and lime juice lend themselves to fresh and crisp flavors, almost always.
Turkey is mean and lean and feels great in the body, after working up a sweat, powering up for the day, or just in general, of course.
And the addition of spicy sunflower seeds with a powerful punch of spirulina and pizazz creates a meal worth savoring.
Invigorating with a bit of spicy zing, and the uniqueness of southern okra means this lean, mean fighting machine of an entree is far from boring. It’s green and it’s great!
And, on a recipe side note, ground turkey tends to be rather dry. Dousing the balls in broth for the baking process creates an even greater depth of flavor for the balls and prevents the little suckers from drying out while baking, while still keeping things nice and lean.
Spicy Cilantro Turkey Balls with Okra
1 1/4 lbs. lean ground turkey breast
Juice of 1 lime, divided
2 cups fresh cilantro, chopped and divided
1 tsp. cumin seeds
1/2 tsp. ground coriander
sea salt and pepper
1/4 cup organic vegetable broth
1 Tbs. Kerrygold butter
2 cups chopped okra (frozen or fresh, if you can find it)
Preheat oven to 425. In a large mixing bowl, combine ground turkey, half the fresh lime juice, half the cilantro, cumin seeds, coriander, and generous amounts of salt and pepper. Form into golf ball sized turkey meatballs and place in a ceramic baking dish or dutch oven. Douse in broth. Cover and bake 35-40 minutes.
A few minutes before the balls are done baking, heat the butter (or coconut oil, if you’re doing a Whole30 deal and avoiding dairy) in a medium sized cast iron skillet. Add the okra (I succumbed to frozen – I don’t live in the south, you know) with a bit of salt and sauté until just perfect. Overcooking means ultra slimy, so watch out!
Once the okra finishes cooking, drizzle with the remaining lime juice.
Serve the turkey balls over a bed of seasoned okra and top with the remaining cilantro and spicy seeds.
You’ll love it, I’m sure.
This dealio is powerful!